Chopped Steak Casserole

Chopped Steak Casserole

From the Kitchen Of
Chopped Steak Casserole


2 pounds chopped steak
10 slices bacon
1 cup finely chopped onion
2 tablespoons butter
1/2 cup breadcrumbs
1 small clove garlic
2 pounds beef
2 eggs
1/2 teaspoon dried onions
1 pound fresh mushrooms
2 cans condensed mushroom soup
1 cup red wine


10 slices bacon, cooked brown and crisp in a big pan, remove and drain; reserve bacon and fat.  Cook 1 cup finely chopped onion in 2 tablespoons butter until soft but not brown.  Remove onion and add to beef in a big bowl.  Lightly brown 1/2 cup breadcrumbs and 1 small clove garlic, crushed in the pan in which onion was browned, add more butter if needed.  Add crumbs and garlic to beef.   Add 2 eggs, salt, pepper, and 1/2 teaspoon dried oregano.  Work with hands until thoroughly blended, form into little balls; brown in some bacon fat.  Pin in a large greased casserole. 

Saute 1 pound fresh mushrooms in bacon fat.  Blend in 2 cans condensed mushroom soup and 1 cup of red wine.  Season to taste.  Pour sauce over meat. Crumble bacon an spread on top.  

Cover casserole and bake in moderate oven (350-degrees) for 45 minutes.  

Serve with buttered noodles. 



From the New York Times

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